As you age, cooking can get more difficult, especially if you have a condition like arthritis or can’t be on your feet for long periods of time. Even though you may not be able to make gourmet meals anymore, there are still many healthy meals you can make at home for yourself or your family and friends.
This recipe, one pot tortilla soup(or chicken tortilla soup), makes 6-8 portions, meaning you can have your whole family over for dinner! It also can be adjusted to fit a vegetarian diet and is naturally dairy and gluten-free and it doesn’t require hours of dicing or time on your feet.
Even if you don’t have a reason to serve 6-8, still make the entire recipe and put the leftovers in a container. It reheats like a charm and can be eaten all week long!
Our other favorite thing about this recipe is that you can adjust the spice level to suit any pallet, whether you like the heat or would rather leave it out!
Ingredients for Tortilla Soup/Chicken Tortilla Soup:
- 1 white onion, diced (can buy pre-diced in the deli section at the grocery store)
- 5 tomatoes, diced (swap for canned if you can’t cut things)
- 1 can of black beans
- 1 large can of white or Great Northern beans
- 1 can of white or yellow corn (or mixed)
- 1 jar of salsa with the spice level of your choosing
- 1 cube vegetarian or chicken bouillon
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: Add shredded rotisserie chicken or pre-cooked diced chicken from the deli
Other Optional Ingredients:
- Shredded cheddar cheese (for serving)
- Sour cream
- Shredded tortilla strips
How to Make Tortilla Soup/Chicken Tortilla Soup
Cut the onion and tomatoes. Those with arthritis might prefer to buy these items pre-cut or purchase canned diced tomatoes.
Place the onion at the bottom of a large saucepan. Open the cans of beans and corn and pour on top. Add the pre-cooked chicken if you are choosing to make Chicken Tortilla Soup. Place the cut tomato on top.
Fill the saucepan nearly to the brim (leave about an inch) with water. You can pre-boil the water in a kettle to speed up the cooking time.
Pour in the entire jar of salsa and turn on the heat to medium or medium-high.
Allow the pot to come to a low boil. Once the boiling begins, add the spices above to the pot and stir.
Boil the soup for 15 minutes. Then remove from the heat and ladle into bowls.
Add any optional toppings, and enjoy!
As you can see, this recipe is ridiculously easy, and besides the chopping portion and adding seasonings, you can spend most of the time sitting down with your feet up!
Variations of Chicken Tortilla Soup:
- Add chicken to make Chicken Tortilla Soup.
- Double the recipe and cook in a crockpot on low for 4 hours to serve 16 people.
- Use 1 can of tomato paste instead of salsa for those who want no spice whatsoever!
Tips for Chicken Tortilla Soup
- Use Rotisserie Chicken: While the pre-cooked chicken in the deli is decent, rotisserie or leftover chicken that has been spiced will take your soup to the next level!
- Put Chips on the Bottom of the Bowl: In our house, we put tortilla chips on the bottom of the bowl, then cheddar cheese, and then the soup. The chips get soft but have cheese melted on them which is delicious!
- Add Jalapenos: Want it extra spicy? Add a can of sliced jalapenos or green chilis to kick off the heat!
What to Serve With Chicken Tortilla Soup
Chicken Tortilla Soup is a meal all on its own, especially if you add cheese and tortilla strips when you serve it. If you really need a side, dinner rolls work great, as does a green tossed salad.
How to Store Chicken Tortilla Soup
Put any leftovers in a plastic Tupperware container and store it in the fridge. Refrigerated soup stays fresh for 5-7 days. You can also place leftovers in a freezer-safe container and store it in the freezer for up to 1 month.
How to Reheat Chicken Tortilla Soup
Pour refrigerated soup into a small saucepan on the stove and heat until boiling. Serve immediately. You can also microwave a smaller portion in a microwave-safe bowl for 4-5 minutes or until hot.
Frozen soup can be defrosted in a microwave safe dish in the microwave first and then placed on the stove or cooked until warm in the microwave.
Recipe Card
Tortilla Soup
Yield: 6-8 servings
Time: 30 minutes (5 minutes prep, cook time 25 minutes)
Directions:
1. Cut the onion and tomatoes. Those with arthritis might prefer to buy these items pre-cut or purchase canned diced tomatoes.
2. Place the onion at the bottom of a large saucepan. Open the cans of beans and corn and pour on top. Add the pre-cooked chicken if you are choosing to make Chicken Tortilla Soup.
3. Put the cut tomato on top.
4. Fill the saucepan nearly to the brim (leave about an inch) with water. You can pre-boil the water in a kettle to speed up the cooking time.
5. Pour in the entire jar of salsa and turn on the heat to medium or medium-high.
6. Allow the pot to come to a low boil. Once the boiling begins, add the spices above to the pot and stir.
7. Boil the soup for 15 minutes. Then remove from the heat and ladle into bowls.
8. Add any optional toppings, and enjoy!
Check out more of our awesome recipes! (Coming Soon!)
